Name: Duck Bresaola
Yield: Serves 4
Cuisine: Italian
Ingredients: celery cress, or baby salad leaves; celery salt; 1 celery stick; 3 blood oranges (already used for zest); ¼ tsp coriander seeds; fresh white breadcrumbs; zest of 1 blood orange; 2 duck legs; 4 star anise; 2 tblsp rapeseed oil; 100 g duck fat; ¼ tsp ground cinnamon; 1 egg, beaten; plain flour; zest of 1 lemon; 30 g sea salt; ½ tsp black peppercorns; zest of 2 blood orange; 6 juniper berries; 2 large duck breasts

Preparation info

Serves
4

Difficulty
Medium

Appears in

On The Menu

By James Mackenzie

Published 2011

About

Bresaola is a traditional Italian air-dried salted beef that’s matured for 3-4 months, spiced with juniper, and brined in red wine which leaves it a rich dark red colour. This dish uses the same principle but with duck breast and needs much less curing. I use whole ducks, confit the legs and shred the meat into little rissoles which adds a hot crispy texture to the cured cold breast meat.

This is great served as a starter or on an antipasti plate, but it does require planning a few